Cucumber Roll Recipe

Slice cucumbers

Trim both ends off the cucumbers. Using a mandoline set to a thin setting (about 1.5–2 mm) or a very sharp knife, slice each cucumber lengthwise into long thin ribbons. Aim for 8–10 ribbons per cucumber depending on thickness. If seeds are large and watery, use a spoon to gently scrape them out from some ribbons to keep rolls from becoming soggy.

Lay the cucumber ribbons in a single layer on a clean kitchen towel or paper towels. Lightly salt the ribbons (about 1/8 tsp total) and let sit for 5–10 minutes to draw out excess moisture. Pat dry with another towel.

Mix cream cheese base

In a medium bowl, combine the room-temperature cream cheese, chopped dill, lemon zest, and freshly ground black pepper. Stir with a spatula or beat lightly with a fork until smooth and spreadable. Taste and adjust salt (use the 1/4 tsp sea salt gradually) if needed.

If you prefer a lighter texture, fold in 1–2 tablespoons of plain Greek yogurt or sour cream (optional) until incorporated.

Spread and layer

Place 1 long cucumber ribbon on a cutting board. Using a small offset spatula or butter knife, spread about 1/2 to 3/4 tablespoon of the cream cheese mixture along one end of the ribbon, leaving a 1/4-inch border. Top the cream cheese with a small strip (about 1/2 oz) of smoked salmon, a few slivers of red onion, and a few capers (slice capers if large).

Roll up

Starting from the filled end, gently roll the cucumber ribbon away from you into a tight log. Place seam-side down on a platter. Repeat with remaining ribbons and filling components until you have 16–20 rolls (depending on ribbon yield).

If a ribbon is too short, overlap two ribbons by about 1/2 inch and press gently to seal before filling and rolling.

Arrange the cucumber rolls seam-side down on a serving plate. Sprinkle everything bagel seasoning or sesame seeds lightly over the tops if using. Garnish with extra dill sprigs and place lemon wedges on the side.

Serve immediately, or cover tightly and refrigerate for up to 6 hours. Note: cucumbers will release some water over time; for best texture serve within 2–4 hours.